If you’re searching for the ultimate special-occasion dinner—or even just a Thursday treat—Blackened Steak and Shrimp Alfredo might be your new obsession. This decadent, flavor-loaded dish combines juicy, spice-crusted steak and perfectly pink shrimp with ribbons of silky fettuccine in a creamy Parmesan Alfredo sauce. Every forkful delivers a glorious mash-up of surf and turf, bold Cajun-esque spices, and velvety richness that’s hard to resist. Whether you’re out to impress someone you love or just want to indulge in something memorable, this recipe checks every single box.

Ingredients You’ll Need

Blackened Steak and Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blackened Steak and Shrimp Alfredo lies in its simplicity: each ingredient brings something essential to the dish, from deep flavor to luscious texture. Let’s break down exactly what you need and why you don’t want to skip a thing.

Ribeye or Sirloin Steaks (2, about 8 oz each): Select steaks with marbling for the juiciest, most flavorful bites in your Alfredo.
Large Shrimp (8 oz, peeled and deveined): Fresh or thawed is best—these cook quickly and add a luxurious contrast to the steak.
Blackening Seasoning (2 tablespoons): The heart of the flavor! Use a blend of smoky, spicy Cajun-style spices; if none on hand, substitute Cajun seasoning for a similar kick.
Olive Oil (2 tablespoons): Helps create that irresistible crust on both your steak and shrimp and adds a subtle richness.
Fettuccine Pasta (12 oz): Wide noodles soak up the creamy Alfredo sauce beautifully; penne or linguine work, but fettuccine is a classic choice.
Butter (2 tablespoons): Forms the buttery base for your Alfredo, lending classic richness and flavor.
Garlic (4 cloves, minced): Sautéed until fragrant, it provides a bold pop that balances the creamy sauce.
Heavy Cream (1 ½ cups): The secret to that ultra-luxurious Alfredo texture and mouthfeel.
Parmesan Cheese (1 cup, grated): Quality Parmesan melts into the sauce for nutty, salty complexity.
Salt (1/2 teaspoon): Enhances all of the other flavors—don’t skip!
Black Pepper (1/4 teaspoon): A bit of bite for seasoning the sauce to perfection.
Crushed Red Pepper Flakes (1/4 teaspoon, optional): Add if you want a little extra heat to complement the blackening spices.
Chopped Parsley (for garnish): Bright, fresh, and visually stunning against all that creamy pasta and rich steak.

How to Make Blackened Steak and Shrimp Alfredo

Step 1: Cook the Pasta

Begin by bringing a big pot of salted water to a rolling boil—it’s the foundation for perfect al dente fettuccine. Cook your pasta following package instructions, usually about 10-12 minutes, and don’t forget to reserve half a cup of that starchy pasta water before draining; it’s liquid gold for creamy sauces later.

Step 2: Prep the Steak and Shrimp

While your pasta cooks, pat the steaks and shrimp dry with paper towels. This is a secret weapon for a superb sear; excess moisture can prevent those gorgeous blackened crusts. Generously rub blackening seasoning onto both sides of the steak and all over the shrimp so every bite bursts with that signature smoky spice.

Step 3: Sear the Steak

Heat one tablespoon of olive oil in a large skillet over medium-high heat (the sizzle is where the magic happens). Add your steaks and sear each side for about 3–4 minutes for juicy medium-rare, or your preferred doneness. Rest the steak on a cutting board while you move on—you want those flavorful juices to stay put!

Step 4: Cook the Shrimp

In the same skillet, swirl in the remaining olive oil and bring back to medium-high heat. Add shrimp in a single layer so they don’t crowd each other, and cook for 2–3 minutes per side. Look for that beautiful pink color. Once done, set them aside with the steak.

Step 5: Craft the Alfredo Sauce

Switch to a large clean skillet and melt butter over medium heat. Toss in the minced garlic and sauté just until aromatic—about 1 minute. Pour in the heavy cream, bringing it to a gentle simmer. Now comes the Parmesan, salt, black pepper, and a pinch of red pepper flakes if you’re feeling bold. Stir and let it bubble away for 3–4 minutes until thickened and gloriously creamy.

Step 6: Toss Pasta and Finish

Add your drained fettuccine straight into that dreamy Alfredo sauce. Gently toss it all together so every noodle is bathed in creaminess. Splash in reserved pasta water as needed to achieve the perfect sauce consistency—silky, not gloopy! Slice your rested steak into thin strips.

Step 7: Assemble and Serve Blackened Steak and Shrimp Alfredo

Twirl Alfredo-coated pasta onto plates, then crown each with slices of blackened steak and plenty of shrimp. Sprinkle generously with chopped fresh parsley for a touch of green and freshness that lifts the whole dish. Serve it hot, right from the kitchen to your table, for the best Blackened Steak and Shrimp Alfredo experience!

How to Serve Blackened Steak and Shrimp Alfredo

Garnishes

A flurry of chopped fresh parsley is classic, offering not just color but a welcoming, herbal brightness that contrasts all that richness. For extra flair, add a little grated Parmesan or even a drizzle of good olive oil—the simplicity of these garnishes is the perfect finishing touch for Blackened Steak and Shrimp Alfredo.

Side Dishes

You don’t need much alongside this star main, but a crisp green salad with a tangy vinaigrette or simple roasted asparagus makes an ideal partner. Warm, crusty bread or garlic knots are always welcome for sopping up any Alfredo sauce left on your plate.

Creative Ways to Present

For memorable presentation, try serving Blackened Steak and Shrimp Alfredo in shallow pasta bowls with the steak fanned over the top and shrimp artistically arranged. A sprinkle of microgreens or a lemon wedge on the rim elevates the dish—don’t be afraid to get a little fancy, especially for parties or date nights!

Make Ahead and Storage

Storing Leftovers

To store leftover Blackened Steak and Shrimp Alfredo, transfer everything (steak, shrimp, and pasta) to airtight containers and refrigerate within two hours of cooking. It’ll stay fresh and tasty for up to 3 days, making it a next-day lunch to look forward to!

Freezing

While creamy pasta sauces often don’t freeze perfectly, you can freeze leftover steak and shrimp separately for up to 2 months. For Alfredo-sauced pasta, try to enjoy it fresh—if you must freeze it, thaw gently and know the texture may change a bit.

Reheating

Reheat leftovers on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce and gently stirring until warmed through. If using a microwave, go in short bursts and toss halfway through to prevent the sauce from separating. Add extra Parmesan for renewed creaminess if needed!

FAQs

Can I use another type Main Course

Absolutely! While ribeye and sirloin are both tender and flavorful, you can use strip steak, filet, or even flank steak. Adjust cook times for leaner cuts as needed, and be sure your steak is properly seasoned for maximum flavor.

Is there a way to make this dish a bit lighter?

Yes! Try using half-and-half instead of heavy cream and reduce the amount of cheese for a lighter Alfredo. You can also swap in whole wheat or veggie-based pasta and add vegetables like spinach or mushrooms for extra nutrition and fewer calories.

What’s the best way to make homemade blackening seasoning?

Combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt, and black pepper for a quick homemade version. Adjust cayenne to your spice preference! This blend gives Blackened Steak and Shrimp Alfredo its iconic kick.

Can I prepare any elements ahead of time?

Definitely—cook the pasta and make the Alfredo sauce in advance, storing them separately. Steak and shrimp are best made fresh, but you can marinate or season them ahead for even bolder flavor, then cook just before serving.

What can I use if I don’t have fettuccine?

No problem! Penne, linguine, or even spaghetti work in a pinch. The key is a noodle that holds onto plenty of creamy sauce, so choose whatever pasta you have on hand and follow the same method for your Blackened Steak and Shrimp Alfredo.

Final Thoughts

Trust me, Blackened Steak and Shrimp Alfredo is the kind of meal that makes any night feel extraordinary—without needing a reservation. Each bite is bursting with bold flavor, creamy comfort, and just-right spice. Give it a try, share with friends or family, and get ready for everyone to ask when you’re making it again!

Blackened Steak and Shrimp Alfredo Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent and flavorful dish with this Blackened Steak and Shrimp Alfredo recipe. Perfectly seasoned steak and shrimp are served over creamy fettuccine Alfredo for a satisfying meal that’s sure to impress.

Ingredients

Scale

For the Steak and Shrimp:

2 ribeye or sirloin steaks (about 8 oz each)
8 oz large shrimp (peeled and deveined)
2 tablespoons blackening seasoning
2 tablespoons olive oil

For the Alfredo Pasta:

12 oz fettuccine pasta
2 tablespoons butter
4 cloves garlic (minced)
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Chopped parsley for garnish

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Instructions

Cook the Pasta: Boil salted water and cook fettuccine. Drain and set aside, reserving pasta water.
Prepare the Steak and Shrimp: Season steak and shrimp with blackening seasoning. Sear steaks, then cook shrimp.
Make the Alfredo Sauce: Melt butter, sauté garlic, add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until thickened.
Combine and Serve: Toss cooked pasta in the sauce, adding reserved water as needed. Serve steak and shrimp over the Alfredo pasta. Garnish with parsley.